Pengaruh Substitusi Tepung Kimpul (Xanthosoma sagittifolium) Terhadap Tingkat Pengembangan dan Daya Terima Bolu

Kumara, Faresia Milda and , Eni Purwani, S.Si., M.Si (2018) Pengaruh Substitusi Tepung Kimpul (Xanthosoma sagittifolium) Terhadap Tingkat Pengembangan dan Daya Terima Bolu. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Utilization of tubers in Indonesia is still low among others is the tannia (Xanthosoma sagittifolium). One way of processing the tannia so that it can be utilized into various food products is processed into flour. Flour can be utilized into various types of food, one of which is cake. Tannia does not have gluten protein content such as wheat flour that potentially affect the level of cake development and consumer acceptability. The purpose of this research is to know the effect of substitution of tannia flour on the level of the development and acceptibility of cake. The object used in this research is cake with 0% flavor substitution of tannia; 12.5%; 25% and 37.5%. The assessments include the level of spice development and the acceptability of color, flavor, taste, texture and overall. Panelists in this study as much as 33 panelists. The data analysis of cake substitution starch substitution was done using one way Anova test, while for the received power analysis using one way Anova test and Duncan test. The best cake development rate is cake with 12.5% tannia flour substitution with an average of 88.56% followed by 25% substitution with an average of 85.82%. In the overall power-grab test the panelists favored the cake without substitution of tannia flour and followed by a 12.5% tannia flour substitution cake. There is no effect of substitution of tannia flour on cake development rate with p value = 0,058, and there is effect of substitution of tannia flour to cake color with p value = 0.000.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Tepung kimpul, tingkat pengembangan, daya terima, bolu
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	FARESIA MILDA KUMARA
Date Deposited:	08 Feb 2018 05:58
Last Modified:	03 Sep 2022 06:12
URI:	http://eprints.ums.ac.id/id/eprint/59715

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